November 2015

SYDNEYS ENTRE TO
PURE ENJOYMENT
GAULT & MILLAU 2016
RESTAURANT GUIDE

Available now from www.gaultmillau.com.au

and selected bookstores and newsagencies.

SANTA CAROLINA

Winner of The Best New World Winery

of the Year 2015, available at Mr Liquor.

EQ VILLAGE MARKETS

All the ingredients to host a mouth-watering

garden party.

2 INDULGE

NOVEMBER 2015

TOMS TASTING TIPS

o other drink has been intertwined into global history like

rum. In Australia rum has been used as currency, had a
rebellion named after it and was pretty much the reason
we developed a reputation for being a nation of drinkers.

Here are a few styles of rum from the Bacardi tables

that are worth adding to the collection:

Its popularity with the navy and sailors in general ensured that
rum was quite possibly the first global spirit.
Rum is a drink that is made from sugarcane juice or molasses, which is
fermented and then distilled. It then is filtered and bottled or placed in oak to
age.
There are many grades and variations used to describe rum depending
on the location where a rum was produced. Despite these variations, the
following terms are frequently used to describe various types of rum:

Bacardi Carta
Blanca Superior
White Rum

Bacardi Carta
Ora Superior
Gold Rum

A light and
aromatic white
rum, bursting
with floral,
almonds and
vanillan tones.

A light golden
rum that
displays more
rich vanillan,
caramel and
buttery tones,
balanced
with orange
zest and
hints of
smokiness.

Bacardi
Oakheart

Bacardi 8 Gran
Reserva Rum

This spiced
rum has come
from heavily
charred oak
barrels.
Hints of
cinnamon,
vanilla and
caramel
with some
great
smokey
overtones.

A complex rum,
layered with
caramelised
bananas,
dried
fruit and
toasted
nuts. Very
rounded
palate
that has
a slightly
sweet
finish.
Best over
ice, slowly
sipped

Dark rums, can also be known as brown, black, or red rums, are classed
as a grade darker than gold rums. They are usually made from caramelized
sugar or molasses, generally aged longer, in heavily charred barrels, giving
them much stronger flavours than either light or gold rums, and hints of
spices can be detected, along with a strong molasses or caramel overtone.
This style is commonly used as a base in cocktails to provide substance
and colour.
Gold rums, are medium-bodied rums that are generally aged. These gain
their dark colour from aging in wooden barrels, usually the charred Bourbon
whiskey barrels. They have more flavour and are stronger-tasting than light
rum, and can be considered midway between light rum and the darker
varieties.
Light rums, also referred to as silver or white rums, in general, have very
little flavour aside from a general sweetness. Light rums are sometimes
filtered after aging to remove any colour. Their milder flavours make them
popular for use in mixed drinks, as opposed to drinking them straight.
Overproof rums, are much higher than the standard 40% ABV [80 proof],
with many as high as 75% to 80%. They are usually used in mixed drinks.
Premium rums, as with other sipping spirits such as Cognac and Scotch,
are in a special market category. These are generally from boutique brands
that sell carefully produced and aged rums. They have more character
and flavour than their mixing counterparts and are generally consumed
straight.
Spiced rums, obtain their flavours through the addition of spices and,
sometimes, caramel. Most are darker in colour, and based on gold rums,
and can be significantly darker in appearance. Among the spices added are
cinnamon, rosemary, absinthe/aniseed, or pepper.

www.tomscellars.com.au

facebook.com/TomsCellars

NEW
.99

$29

l cans

0m
24*33

Visit www.liquorstax.com.au for your nearest store.

A SPECIAL LIQUOR STAX PROMOTION

NOVEMBER 2015

3 INDULGE

TOP TIPS TO FIRE UP YOUR SUMMER

GARDEN PARTIES AND HOST THE BEST BBQ

e as consumers are more health

conscious than ever before, that is
why many Australians now buy their
meat fresh from the farm gate of
local producers.

Where you will always find something different!

HOT PRICE

4. Make sure the BBQ plate is super-hot before

placing the meat on to the grid. This seals in the
juices and keeps the flavour; and
5. For something a little different try Black Angus
Beef renowned for its fantastic flavour.

With a summer of family

BBQs ahead, here are
five tips for buying farm
fresh meat and making
the most out of it:

4699

Argyle Prestige Meats sells

free-range meat products of the
highest quality produced on a
fourth generation family farm in
southern NSW, where greener is
better.

1. Always purchase
your beef or lamb
in vacuum sealed
meat cuts. Airtight
packaging not only
tenderises and keeps
the meat fresh but it
can store up to four
weeks in the fridge;

TOOHEYS NEW
30PK
30*375ML
EACH

LIMITED LOW PRICE

CLARO
TEQUILA LAGER
24*330ML

TEQUILA
FLAVOURED
MEXICAN
STYLE BEER

3299
EACH

2. T-bone, scotch fillet

and sirloin steaks
are great barbequing
steaks with the rump
or oyster blade being the best value for
your BBQ dollar;
3. Grass fed sausages are tastier on the
BBQ Argyle Meats have a tasty Angus
Beef grass fed sausage in supermarkets;

Visit www.argylemeats.com.au to get some

great ideas for summer recipes and outlets
where you can purchase our grass fed beef
and lamb.

BAVARIA
PREMIUM LIGHT
24*330ML

HOOTEN
DUTCH LAGER
24*330ML

HEINEKEN
24*330ML

EACH

EACH

EACH

2999

SAUSAGE AND VEGGIE SKEWERS

3299 4499

COOPERS
PALE ALE
24*375ML

4499
EACH

GRAB A 6 PACK!

SERVES 4

Prep 10 mins

2 tbsp olive oil

Cooking 30 mins

1 garlic clove, crushed

Ingredients:

1 tbsp finely chopped fresh parsley

1 Packet Argyle Meats beef sausages

3 cups oak lettuce

1 yellow capsicum, cut into squares

Tomato chutney and warm bread rolls to serve

2 zucchini, cut into 3cm pieces

Method:

16 cherry tomatoes

1. Preheat BBQ

PERONI NASTRO
XXXX
AZZURRO
SUMMER BRIGHT
24*330ML
6*330ML

4999

2. Cut each sausage into 3 pieces

3. Thread onto 8 metal skewers
alternating with capsicum, zucchini
and tomatoes
4. Combine oil, garlic and parsley
in a small bowl and brush over
skewers
5. Grill over medium-high heat
turning occasionally for 10 minutes
or until the sausage is cooked and
vegetables tender
6. Serve with lettuce, tomato
chutney and warm bread rolls

Visit www.argylemeats.com.au to get

some great ideas for summer recipes
and outlets where you can purchase
our grass fed beef and lamb.

EACH

2 FOR

26

CROWN
LAGER
6*375ML

JAMES BOAG'S
PREMIUM
6*375ML

2 FOR

2 FOR

30

32

MORE SPECIALS INSTORE

CARLTON DRAUGHT 24*375ML $45.99

Follow us on Facebook
WE HAVE OVER 170 STORES
THROUGHOUT NSW
Visit our website for your nearest store

www.liquorstax.com.au
Liquor Stax supports the responsible service of
alcohol. Available in NSW, unless sold out prior. Not
all specials and wine varieties available in all stores.
Pricing may vary in country and regional areas. Some
products may not be available in some stores due
to Liquor Licensing Accords. Tobacco & alcohol not
supplied to or for unders 18s. Images for illustration
purposes only. No trade supplied.

Specials available from 25/11/15 until 29/11/15

A SPECIAL LIQUOR STAX PROMOTION

4 INDULGE

NOVEMBER 2015

THIS YEARS TOP-SCORING SYDNEY RESTAURANTS

This year we tasted nearly 3,000 dishes at more than 600 Sydney and Melbourne restaurants, and were delighted to be able to finally share the results of what was a delicious, if
somewhat daunting, endeavour. In particular, we would like to congradulate each of this years 5-, 4,- and 3-hatted Sydney restaurants below. However, this years highest honours
go to Sepia, Rockpool Est. 1898 and Tetsuyas. Of all the Syndey restaurants judged, these three outstanding venues were the only ones to recieve 5 hats - the maximum number
possible in Gault&Millaus international rating system!

Sepia

Rockpool Est. 1989

Tetsuyas

Chef Martin Benn began his career in London working under

Michel Lorrain at The Oak Room and Marco Pierre White at
Criterion, and then moved to Tetsuyas before opening Sepia in
2009.

Neil Perrys Rockpool is an acclaimed institution on the

Sydney dining scene, and continues to raise the bar. Leading
the dynamic kitchen team is the talented Phil Wood, who is
dedicated to sourcing and using the best ingredients available.

By combining the freshest seasonal ingredients and flavours

with meticulous technique and impeccable service, acclaimed
Executive Chef Tetsuya Wakuda and his Head Chef Kevin Mok
create a perfect dining experience.

The black and white interior sets a chic atmosphere for this
world-renowned restaurant. There is minimal decoration on the
walls the artwork is reserved for the plate.

Like many of Neil Perrys restaurants, the dining room is open

and spacious, and you will be immediately welcomed by a
team of friendly professionals who will ensure that your dining
experience is first class.

Located in a heritage-listed building, Tetsuyas reflects a

peaceful elegance through its simple decor, large glass
windows and Zen water garden in the courtyard.

HOMESTYLE VANILLA ICE TROLLEY'D LEMON MYRTLE

CREAM MADE EASY WITH LEMONADE WITH
KITCHENAID
AQUABOTANICAL
BUBBLES

garden party is a
quintessentially
summer experience.
Theres nothing like
enjoying the company of
friends and family on a picnic
blanket under the shade of
a lush leafy green tree and
indulging in a few homemade
treats. One of the best
garden party treats, for
both young and old, is a
bowl of deliciously creamy
homemade vanilla ice cream.

The KitchenAid Stand Mixer and Ice

Cream Bowl Attachment helps make
this simple homemade pleasure
a breeze to prepare. With a few
key ingredients and a little bit of
preparation youll be making your
very own ice cream, sorbet, gelato
or frozen desserts in no time.
Our tip: why not make the most of
the lush summer fruits when they
are ripe and plentiful by adding one
cup of chopped fresh strawberries,
raspberries or mango flesh in the
last five minutes of churning.

Ingredients:
Good Aussie Gin 50ml (Stone Pine, The West Winds,
Poor Toms, Four Pillars)
Lemon myrtle shrub* 45ml
Fresh lemons juiced 20ml
AquaBotanical sparkling water 100ml
Shake all but the water, pour over ice in a tall glass, top
with AquaBotanical sparkling water and stir.

thickens and lightly coats back

of wooden spoon or silicone
spatula. Mixture must not boil
or it will curdle, however it will
be quite hot and a little steamy.
Be patient with this step do not
rush making the custard.
5.

6.

Assemble drive assembly,

freezer bowl and dasher (as
per instruction book). Transfer
chilled mixture to a jug with a
pouring lip.

7.

Turn mixture to speed 1, slowly

add cooled custard to freezer
bowl. Churn for approximately
20 minutes or until a very firm
soft serve ice cream results.

8.

Immediately remove ice cream

to serving dishes or transfer
to an airtight, sealed container
and freeze for 4 hours or until
frozen.

Makes approximately 1.5L

Ingredients

600ml full cream milk

6 large (800g) or 7 medium large
(700g) egg yolks
cup (155g) caster sugar
2 tsp vanilla extract or 1 fresh
vanilla bean, split in half and
seeds removed.
300ml thickened cream (35%
milk fat)*
Method
1.

2.

3.

4.

Heat milk in a KitchenAid

saucepan, stirring often until
very hot, but without boiling or
scorching the milk. Transfer to
a jug or bowl with a lip and set
aside.
Place egg yolks and sugar into
mixer bowl and attach wire
whisk. Mix on speed 2 for 1
minute or until thick and sugar
has completely dissolved.
Gradually add hot milk and
vanilla and mix until well
combined. Transfer mixture
back to saucepan.
Stirring constantly, cook for
about 8-10 minutes over a
very low heat until mixture

A SPECIAL LIQUOR STAX PROMOTION

Return mixture to mixing bowl.

Add cream and mix on speed 1
until thoroughly mixed. Remove
bowl, cover and refrigerate until
well chilled, about 6-8 hours.

9.

Remove ice cream for about

5 minutes before scooping.
Homemade ice cream is harder
than commercial ice cream so
remove from freezer and allow
to soften slightly.

Tips
Please note the texture and flavour
of the ice cream does not appear
to deteriorate but for food safety
standards, the homemade ice cream
must be eaten within 4-5 days.
Store at -18C or in the coldest
section of the freezer
Thickened cream or whipping
cream, not pouring cream, is used
for ice cream.

To make the lemon myrtle shrub: wash and peel 5 Aussie

lemons, remove pith, muddle zest into 200g of sugar, let
sit for a couple hours. Steep some dried or freshly picked
washed lemon myrtle leaves in 400ml boiled water, for the
same duration as the lemon sugar. Mix, strain & bottle in
sterile bottles or jar, keep refrigerated.
Want to enjoy this drink without lifting a finger? Call
Trolleyd to make it for you! www.trolleyd.com
AquaBotanical is exclusively available at premium venues
and speciality fine food & wine retailers.
www.aquabotanical.com.au

HOW MANY HATS DOES YOUR

FAVOURITE RESTAURANT HAVE?
Sepia, Rockpool Est. 1989, Tetsuya's

Gastro Park, Guillaume, Marque

Restaurant, Momofuku Seibo,
Otto, Quay, Rockpool Bar & Grill,
Sixpenny

Want to know m
ore?
Grab your copy
of the Gault&Milla
u Australia
2106 Restaurant
Guide today! Avail
able now
from www.gaultmi
llau.com.au and
selected
Dymocks retailers
.
Connect with us
today!
Facebook: @Gau
ltMillau
Twitter: @gaultm
illauAU
Instagram: @gau
ltmillauaus

4Fourteen, A Tavola, ACME, Alpha, Altitude Restaurant, Aqua Dining, ARIA Restaurant, Balla, Bathers' Pavilion, The
bei amici, Bentley Restaurant + Bar, Berowra Waters Inn, Billy Kwong, Bishop Sessa, Bistro Boulevard, Boathouse on
Blackwattle Bay, The Bridge Room, The Buon Ricordo, Caf Nice, Cafe Paci, Caf Sydney, Candelori's,Catalina, China
Doll, Chiswick, Ester, Fix St James, Four in Hand Dining Room, Fratelli Paradiso, Jonahs Restaurant, Kent Street Kitchen,
La Scala on Jersey, Lucio's, LuMi Bar & Dining, Manta Restaurant & Bar, Monopole, Nomad, Ormeggio at The Spit,
Oscillate Wildly, Osteria di Russo & Russo, Pilu at Freshwater, Popolo, Porteo, Regatta, Restaurant Pendolino, The Sails
on Lavender Bay, Spice Temple, Sushi E, The Devonshire, Toko Sydney, Ume, Vine Double Bay, Waitan, Yellow

NOVEMBER 2015

5 INDULGE

OUT NOW!
With over 600 reviews of
Sydney and Melbourne
restaurants the Gault&Millau

Australia 2016 Restaurant Guide

is the dining companion that
every foodie needs!

Available now from www.gaultmillau.com.au

and selected bookstores and newsagencies.
A SPECIAL LIQUOR STAX PROMOTION

6 INDULGE

NOVEMBER 2015

Where you will always find something different!

MARLBOROUGH
BUNDLE DEAL
ALL 3 FOR

HOT PRICE

NEW
RANGE
FROM
TASSIE

$27

MCWILLIAM'S
WYNN'S
HANWOOD COONAWARRA
ESTATE 750ML ESTATE 750ML

TE ORA 750ML
RAHITI 750ML
1 TE ORA
& 2 RAHITI

BUY 3 OR MORE

BUY 3 OR MORE

12

99

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THE
INCLINATION ORANGE
TREE
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13

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EACH

BROKENWOOD
RAHITI
DEVIL'S LAIR CRICKET PITCH
HOUGHTON
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GENERATION
750ML
750ML
750ML

BUY 3 OR MORE BUY 3 OR MORE BUY 3 OR MORE BUY 3 OR MORE

99

DEVIL'S
CORNER
750ML

99

EACH

DAMIEN GALEA, STUDIO 10S EXPERT

BARISTA, REVEALS AN IRRESTIBLE
MIX OF RICH TOFFEE FLAVOURS
MAKING A COFFEE DEBUT

99

999EACH

99

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WINNER
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TE ORA
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VINE KEEPER
MCKENZIE & GRACE
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750ML

YARRA BURN VINTAGE

CHARDONNAY PINOT
750ML

SEA OPAL
ARCHER'S POINT
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ANY 2 FOR

BUY 3 OR MORE

ANY 2 FOR

20

MCLAREN VALE

1999
2099EACH

25

MORE SPECIALS INSTORE

HARVEST LANE CASK 4L 2 FOR $20

Follow us on Facebook
WE HAVE OVER 170 STORES
THROUGHOUT NSW
Visit our website for your nearest store

www.liquorstax.com.au
Liquor Stax supports the responsible service of
alcohol. Available in NSW, unless sold out prior. Not
all specials and wine varieties available in all stores.
Pricing may vary in country and regional areas. Some
products may not be available in some stores due
to Liquor Licensing Accords. Tobacco & alcohol not
supplied to or for unders 18s. Images for illustration
purposes only. No trade supplied.

Specials available from 25/11/15 until 29/11/15

A SPECIAL LIQUOR STAX PROMOTION

loria Jeans Coffees expert baristas have

developed a new range of tasty coffee based
drinks especially for the holiday season this
year, using the two rich and popular flavours of
praline and toffee.
Deliciously decadent and perfect for the whole
family to enjoy, the new range includes the Praline
Latte and the Praline Toffee Chiller (with crunchy
toffee pieces throughout the chiller and sprinkled
on top) as well as the single origin Hazelnut Praline
whole bean coffee.*
The new range is being introduced into Gloria
Jeans coffee houses across the country just in time
for the festive season and will be available at your
local coffee house very soon.
Damien says, Praline is a brand new coffee flavour
for us at Gloria Jeans Coffees and the reason we
chose it is because we know its often used in
desserts and treats around this time of year.
Also toffee is a fun favourite for all ages so we
thought what better way to celebrate Christmas
than with a combination of the two flavours together
in a tasty new chiller?
Damien believes the Praline Toffee Chiller is the
perfect indulgent treat for Christmas.

He continues, Were also launching our Hazelnut

Praline whole bean coffee which is a single origin
coffee with a delightful twist.
Nicaragua forms the base of this infused whole
bean which delivers coffee with hints of nuts and
sweet praline, culminating in a well-balanced body
and a smooth finish.
Damien concludes, Our customers will love the rich
toffee flavours running through our coffee drinks this
year and Im sure once theyve tried one theyll be
coming back for more!
Why not pop into one of our coffee houses and
try something from our new irresistible Rich Toffee
Flavours range out for yourself?
For more information, please visit:
www.gloriajeanscoffees.com.au
*RRP (incl GST): $12.95 per 200g

NOVEMBER 2015

7 INDULGE

PUMPKIN BREAD WITH

AVOCADO, FETA & BABY
TOMATOES
Ingredients:

Where you will always find something different!

SERVES 14

1 x Japanese pumpkin
4 eggs
cup caster sugar
1 tbsp. salt
250g melted butter
1 cups yoghurt
2 cups polenta
2 cups self raising flour
2 tsp baking powder
bunch thyme
1 bunch chives
7 avocados
500g feta
500g fresh baby tomatoes

Method:
1. Peel, cube and roast pumpkin with extra
virgin olive oil until soft

HOT PRICE
CHIVAS REGAL
SCOTCH 12YO
700ML

VODKA CRUISER
MIXED 4.6% 10PK
10*275ML

WOODSTOCK &
COLA 4.8% 10PK
10*375ML

EACH

EACH

2699

2 FOR

80

2699

2. Let it cool then puree until smooth

3. Whisk eggs, sugar, butter & yoghurt until
smooth
4. Add all remaining ingredients and fold
together until just combined
5. Bake in lined loaf tin at 160 degrees for
approx. 30-35 mins or until a skewer
comes out clean
6. Slice avocados and halve fresh baby
tomatoes
Pumpkin bread with avocado, feta & baby tomatoes
recipe from Kayne Mordini at Kansas City Shuffle, 195
Gloucester St, The Rocks.

7. Slice pumpkin bread and serve 2 slices

per person with avocado, tomatoes, and
crumbled feta

JIM BEAM
WHITE LABEL
700ML

3499
EACH

SMIRNOFF CAPTAIN MORGAN JOHNNIE WALKER

VODKA RED
SPICED GOLD
RED LABEL
700ML
700ML
700ML

3499
EACH

3499
EACH

A.K. SOUR
Ingredients:
30ml vodka
30ml Frangelico
30ml lime juice
10ml simple syrup
15ml passionfruit syrup
15ml egg white
Half a passionfruit (cap
cut off and set aside)
Method:
1. Brle passionfruit cap
and set aside
2. Add passionfruit pulp
to shaker, then add all
other ingredients
3. Dry shake with a single
ice cube, allowing the
ingredients to emulsify
with the egg white
4. Then add more ice
cubes for a full wet
shake
5. Fill old fashioned
shaker with ice to top,
then single strain till
almost full
6. Garnish with brled
passionfruit cap
A.K. sour cocktail recipe
from Mama Buoi.

3499
EACH

BONUS
STEMLESS
GLASS

BACARDI
RUM
700ML

WILD TURKEY
86.8 PROOF
700ML

SAILOR JERRY
RUM
700ML

JAMESON
IRISH WHISKY
700ML

EACH

EACH

EACH

EACH

3699

3999

4199

4199

MORE SPECIALS INSTORE

JIM BEAM PREMIX 4.8% 6PK 6*375ML $21.99
CANADIAN CLUB PREMIX 4.8% 6*375ML $21.99
MONTEITH CIDER APPLE & PEAR 4*330ML 2 FOR $25
STRONGBOW CIDER 6*355ML $14.99

Follow us on Facebook
WE HAVE OVER 170 STORES
THROUGHOUT NSW
Visit our website for your nearest store

www.liquorstax.com.au
Liquor Stax supports the responsible service of
alcohol. Available in NSW, unless sold out prior. Not
all specials and wine varieties available in all stores.
Pricing may vary in country and regional areas. Some
products may not be available in some stores due
to Liquor Licensing Accords. Tobacco & alcohol not
supplied to or for unders 18s. Images for illustration
purposes only. No trade supplied.

Specials available from 25/11/15 until 29/11/15

A SPECIAL LIQUOR STAX PROMOTION

8 INDULGE

NOVEMBER 2015

DELICIOUS SUMMER GARDEN PARTY

BROUGHT TO YOU BY EQ VILLAGE MARKETS

s summer begins, the days heat

up and the evenings stay light
and balmy, theres nothing better
than an impromptu mid-week
soiree with friends under the leafy
trellises on the back patio. On the menu
could be a baked marinated lamb shoulder,
some barbecued Blue-eye Trevalla, a French
lentil du Puy and baby beet salad, halved
vine-ripened tomatoes with a fine balsamic,
asparagus spears and a plate of crunchy cos
lettuce, all followed by a selection of summer
fruits and cheeses and washed down with a
light Prosecco and a fine Bordeaux.
Step 1: Go to EQ Village Markets on
Wednesday morning to shop for the
ingredients
For the lamb go and chat with Michelle at The
Free Range Butcher or James at Mirool Creek.
Next the Blue-eye Trevalla can be found
at the Oceana Seafoods stall and located
opposite is Summer Garden for your sweet
vine-ripened tomatoes. Nearby you can pick
up caramelised balsamic from Pukara Estate
and local young and zesty olive oils from
Rylestone Olive Press. Organic baby beets
and lettuce grown locally are available from
Moonacres Organic Farm. Walnuts and the
lentils du Puy for the salad can be found at
Naked foods.

A SPECIAL LIQUOR STAX PROMOTION

Grab your summer fruits from Banana Bar and

cheeses from a new edition to the market,
Toms Dairy, then finish off in the new farmers
area outside the canopy where youll find
the freshest local in season cherries and
stone fruit driven to the market that day from
Orange. Dont forget to stop off to select your
wine from Boovability wine stall where Tom
will help you wine match for your meal. Tom
recommends Chateaux Briand (from his own
vineyard) a Petit Verdot grape. Its light and
summery, a Beaujolais style red "You could
even slightly chill it" Tom says, or "Try an old
favourite Lady of Dawn 2003 Shiraz thats as
smooth as silk".

crumbled goats cheese.

Step 2: Cooking the meal

Thank you EQ Village Markets for another

successful summer garden party.

Spike the lamb shoulder and insert

some garlic and rosemary sprigs,
drizzle with olive oil and lemon juice
and season with sea salt and black
pepper. Ask any butcher: the lamb
shoulder is the tastiest cut but it
can be fatty so put it on a rack in
the backing dish. Oven cook for 4
hours on medium heat and start
preparing the salad. Boil the lentils
and baby beets separately, trim
but dont peal the baby beets.
When soft, chill then, combine
with walnuts, basil leaves,
dijon vinaigrette and top with

Marinate the Blue-eye Trevalla in olive oil,

lemon juice and sprinkle with a good Southern
Salt Rub. Cut the tomatoes and drizzle with
balsamic and liberal turns of black pepper.
Check the meat, it should be medium rare.
With 10 minutes left to cook steam asparagus
for 2 minutes, separate cos lettuce leaves
and plate. Now grill the Blue-eye Trevalla (its
a tolerant fish so hard to overcook). Remove
the lamb from the oven, stand for 5 minutes,
carve and plate. As your guests arrive the
plated meal hits the table as the Prossecco
and Bordeaux corks pop.

NOVEMBER 2015

9 INDULGE

MR LIQUOR
MRLIQUOR.COM.AU

39

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ctn.

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22

SOL
MEXICAN BEER
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12.99

ea.

HEINEKEN
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6.99

4.99

ea.

750ml

ctn.

330ml

29.99

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ea.

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ENJOY
OUR RANGE
OF CHILEAN
AND
ARGENTINIAN
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ea.

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39

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in any
six

G.H.MUMM
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CORDON NEGRO

14

CHANDON
VINTAGE
BRUT

.99

ea.

750ml

METALA
SHIRAZ
CABERNET
SAN PELLEGRINO
750ML

.99
ea.

WOLF BLASS
YELLOW LABEL
WINES

19

.99

750ml

14

ctn.

LINDEMANS
BIN
WINE RANGE

29.99

.99

750ml

750ml

JACOBS CREEK
CHARD
PINOT

in any
six

ea.

700ml

BRANDS
BLOCKERS
CAB SAUV
HOLLAND
IMPORT 500ML

J & B RARE
SCOTCH
700ML

39

.99

500ml

ctn.

LOCATIONS
PARRAMATTA WESTFIELD

LEVEL 5 SHOP 5038

T 9687 1922

EASTWOOD

SHOP 4 161 ROWE ST

T 9874 3778

MASCOT

952 BOTANY ROAD

T 8338 9044

POTTS POINT

204 VICTORIA ST

T 9357 2855

EARLWOOD

189 WILLIAM ST

T 9718 5169

BRIGHTON

354 BAY STREET

T 9567 1366

CRONULLA

17 THE KINGSWAY

T 9527 3562

RAMSGATE

213 RAMSGATE ROAD

T 9529 5740

DRUMMOYNE

180 LYONS RD

T 9819 7289

ROCKDALE

14 KING STREET

T 9567 6789

EDENSOR PARK

661-671 SMITHFIELD RD

T 9753 5336

COOGEE SOUTH

158 MALABAR ROAD

T 8347 2470

SPECIALS AVAILABLE ONLINE AND IN STORE UNTIL 30/11/15

A SPECIAL LIQUOR STAX PROMOTION

10 INDULGE

NOVEMBER 2015

LAUNCH OF THE GAULT&MILLAU AUSTRALIA

MELBOURNE & SYDNEY 2016 RESTAURANT GUIDE

r Cme de Chrisey, President of

Gault&Millau France presented
the Gault&Millau Australia 2016
Melbourne & Sydney Restaurant
Guide to over 300 of Sydney and Melbournes
best chefs, restaurateurs, sommeliers, industry
professionals and media who gathered for
A Night in Paris to celebrate the launch
of the third edition at Sydneys Museum of
Contemporary Art.

opinion. We have the right mix of produce,

culinary talent and creativity to make Australia
one of the worlds best dining destinations.

Mr de Chrisey said, Australia is truly

a culinary country which is deservedly
recognised as one of the worlds favourite
dining destinations. With passionate local
producers mixed in with incredible talent
and a market who loves to dine, Australian
restaurants can be proud of their reputation on
the global stage.

Perrier Jout New Restaurant of the Year

Award: Lm (Melbourne) Bennelong (Sydney)

Over 600 restaurants across Sydney and

Melbourne have been reviewed according to
Gault&Millaus international standards and
awarded between one and five hats.

The American Express Potentialist Award:

Hugh Allen, Vue de monde (Melbourne) Lauren
Eldridge, Marque (Sydney)

Gault&Millau Australias Chief Judge, Mark

Dorrell said, Since launching in Australia
in 2014 we have grown our distribution by
100% proving that Australia wanted another

This year saw the launch of the anticipated

Gault&Millau Australia awards and the winners
in 2015 are:
Riedel Sommelier of the Year Award: Sally
Humble, Lm (Melbourne) Simon Curkovic,
Marque (Sydney)

PorkStar Professional of the Year Award:

Lawrence Ip, Cosi Ristorante (Melbourne
Vanessa Duckworth, Four in Hand (Sydney)
The Yellow Rose Award: Donovans
(Melbourne) Beppis (Sydney)

V-ZUG Chef of the Year Award: Ben Shewry,

Attica (Melbourne) Daniel Puskas and James
Parry, sixpenny (Sydney - joint winners)
Lavazza Restaurant of the Year Award: Vue
de monde (Melbourne) Sepia (Sydney)

I con
real otain
ats

Find me at
Woolworths and
other good outlets
A SPECIAL LIQUOR STAX PROMOTION

NOVEMBER 2015

11 INDULGE

A SPECIAL LIQUOR STAX PROMOTION

12 INDULGE

A SPECIAL LIQUOR STAX PROMOTION

NOVEMBER 2015